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Hints and Some More Hints

© Vaudie E. Harrison

Folks, before we get started this week, I guess I had better explain where I've been the past few weeks. Simply put, I had some personal problems get in the way an d then I found myself under the weather for a while.

I missed all of you while I've been gone.

Not to worry, tho, I'm still up and kicking and look forward to our weekly visits.

I do have to do a little bragging before we continue. My 15 year old son qualified for, and competed in, our State Diving Championships here in Arizona. He made it through all the cuts and finished 12th in the competition. Personal note: I'm not only his Father, but I'm also his coach. Made me doubly proud. He'll do even better next year. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

O.K., now that that's out of the way, let's head out to the kitchen.

As we all know, it will soon be time to start making all those "goodies" that we all love to have around the house during the Christmas Season. We also know how time consuming that chore can be and we all look for ways to shorten the time involved or we look for better and easier ways to do the things that are required.

So this week, I'll share some more of Grandmaw's tips and hints with you. Hopefully you'll find some of them to be a help during this busy time of year. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

Ever wonder if that Yeast is still good--even if the date on the package tells you that it's not. Put it in a bowl of warm water along with a teaspoon of Sugar and stir to dissolve. If it begins to bubble within 10 minutes or so, you can use it--if you use it right away. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

When baking a Fruit Pie, brush the bottom crust with Egg White before adding the Fruit. This will keep the juices from leaking thru the crust and making it soggy. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

If you're making an Angel Food Cake this Holiday and want it to be just a little different, try adding chopped preserved fruit, or mini-chocolate tidbits to the batter before baking. Gives a different appearance and taste. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

If you're using a fresh Pumpkin to make your pies this year, try this. Cut the Pumpkin in half, scoop out the seeds and place each half, open side down, on a cookie sheet. Bake for about 20 minutes at 400F and you will find that the insides scoop out easily and won't require much, if any, mashing.

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